• Journal of Animal Science and Technology
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• v.62 no.1
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• pp.84-93
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• 2020

An experiment was conducted to evaluate Pediococcus spp.-fermented chicken meat as a snack for dogs. The fermented or non-fermented snacks used in this study were prepared through the following process; meat mixtures containing 52.8% MDCM, 35.2% chicken breast meat (CBM) and 9.7% corn starch were inoculated with or without Pediococcus spp., incubated at 37℃ for 24 h and then sterilized at 121℃ for 20 min. During the 24-h fermentation, the pH of fermented chicken snack dropped rapidly with concomitant increase in number of lactic acid bacteria. The nutritional composition was not altered by fermentation. In vitro pepsin nitrogen digestibility was higher (p < 0.05) in the fermented snack compared with the non-fermented snack. Upon storage at room temperature for 14 days, bacteria grew slowly in fermented vs. non-fermented snack samples. In a palatability trial, dogs preferred non-fermented over fermented snack food. In 12-d-long feeding trial, fecal ammonia content was lowered, but fecal lactic acid content was increased in dogs fed the fermented vs. non-fermented snack food. Our study shows that the fermented MDCM-based snack exhibited good preservability upon storage, and improved in vitro nitrogen digestibility and fecal characteristics in dogs.

• Animal Bioscience
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• v.34 no.12
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• pp.1995-2002
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• 2021

Objective: Detection of adulteration in processed meats is an important issue for some countries due to substitution of beef with a cheaper source of protein like poultry. In this study, the presence of chicken meat was investigated using real-time polymerase chain reaction (real-time PCR) and enzyme-linked immunosorbent assay (ELISA) techniques to verify adulteration of fermented sausage samples. Methods: A total of 60 commercial samples were collected from 20 establishments in three replicates including 10 fermented sausage manufacturers and 10 butchers to investigate the presence of chicken meat with the sequential use of real-time PCR and ELISA techniques. In addition, pH, moisture content, water activity and color values of the samples were determined. Results: Both real-time PCR and ELISA showed agreement on the presence or absence of chicken meat in 55 out of 60 fermented sausage samples and chicken meat was identified with both methods in 16 samples. Five samples produced inconsistent results for the presence of chicken meat in the first run. Nevertheless, the presence of chicken meat was verified with both methods when these samples were analyzed for the second time. In addition, the average physico-chemical values of the fermented sausage samples tested positive for chicken meat were not significantly different from some of those fermented sausage samples tested negative for the chicken meat. Conclusion: The sequential use of real-time PCR and ELISA techniques in fermented sausages could be beneficial for the government testing programs to eliminate false negatives for detection of adulteration with chicken meat. Furthermore, consumers should not rely on some of the quality cues including color to predict the adulteration of fermented sausages with chicken meat since there were no statistical differences among some of the samples tested positive and negative for chicken meat.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.263-272
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• 2014

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), $ABTS^+$ radical scavenging activity ($ABTS^+$), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and $ABTS^+$ values, compared with fermented sausage made from normal feed fed pigs (p<0.05). A. hookeri-added fermented sausage with sulfur fed pork was shown to increase the values in DPPH, $ABTS^+$, total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.482-488
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• 1998

This study was carried out to determine the effect of treating with salt-fermented shrimp on quality of pig meat. The treated pig meats were stored at 4$^{\circ}C$, 1$0^{\circ}C$, 2$0^{\circ}C$ or 4$^{\circ}C$ after placing 2$0^{\circ}C$ for 35 hours, respectively. Meat tenderness was improved more at 2$0^{\circ}C$ storage than at 1$0^{\circ}C$ and 4$^{\circ}C$ storage. However, in water holding capacity, the meat stored at 4$^{\circ}C$ was increased more than them of 1$0^{\circ}C$ and 2$0^{\circ}C$. Cooking loss was decreased more at 4$^{\circ}C$ than the other storage temperatures. When meat color observed, it was good at the early stage of storage but went down to the worse gradually. According to the result of SDS-PAGE, myofibrillar proteins were degraded more after treated with salt-fermented shrimp than the control. Among them, titin-I was especially degraded after 2 days at 4$^{\circ}C$ storage even though it was degraded after 1 day at 1$0^{\circ}C$ and 2$0^{\circ}C$ storage. These results suggest that salt-fermented shrimps cause to improve the quality of pork meats by increasing the meat color, meat tenderness and water holding capacity at the early stage of storage.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.288-296
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• 2017

We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the control with no added nitrite or fermented red beet extract (p< 0.05), though the redness of the meat emulsions treated with fermented red beet extract only was lower than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). The highest VBN, TBARS, and total viable count values were observed in the control, and these values in the meat emulsions treated with fermented red beet extract were higher than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). E. coli and coliform bacteria were not found in any of the meat emulsions tested. Treatment T2, containing nitrite and ascorbic acid, had the highest overall acceptability score (p<0.05); however, there was no significant difference between the T2 treatment and the T6 treatment, which contained 10% pre-converted nitrite from red beet extract and 0.05% ascorbic acid (p>0.05). The residual nitrite content of the meat emulsions treated with ascorbic acid was lower than in those treated without ascorbic acid (p<0.05). Thus, the combination of fermented red beet extract and ascorbic acid could be a viable alternative to synthetic nitrite for the stability of color development in meat emulsions.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.1
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• pp.95-101
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• 2015

Fermented Chlorella vulgaris was examined for its effects on growth performance, cecal microflora, tibia bone strength, and meat qualities in commercial Pekin ducks. A total of three hundred, day-old male Pekin ducks were divided into three groups with five replicates (n = 20 ducklings per replicate) and offered diets supplemented with commercial fermented C. vulgaris (CBT$^{(R)}$) at the level of 0, 1,000 or 2,000 mg/kg, respectively for 6 wks. The final body weight was linearly (p = 0.001) increased as the addition of fermented C. vulgaris into diets increased. Similarly, dietary C. vulgaris linearly increased body weight gain (p = 0.001) and feed intake (p = 0.001) especially at the later days of the feeding trial. However, there was no C. vulgaris effect on feed efficiency. Relative weights of liver were significantly lowered by dietary fermented C. vulgaris (linear effect at p = 0.044). Dietary fermented C. vulgaris did not affect total microbes, lactic acid bacteria, and coliforms in cecal contents. Finally, meat quality parameters such as meat color (i.e., yellowness), shear force, pH, or water holding capacity were altered by adding fermented C. vulgaris into the diet. In our knowledge, this is the first report to show that dietary fermented C. vulgaris enhanced meat qualities of duck meats. In conclusion, our study indicates that dietary fermented C. vulgaris exerted benefits on productivity and can be employed as a novel, nutrition-based strategy to produce value-added duck meats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.145-149
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• 2006

This study investigated the quality characteristics of meat from goat fed fermented grape feeds including chemical composition, physical and sensory properties. The hardness of the goat meat was decreased by feeding fermented grape diets, but no significant difference in the pH was observed between control group and fermented grape diet-fed group. Major minerals in goat meat were shown to be Ca, Na, K and Mg and total amino acid content was the highest in a group fed $20\%$ fermented grape-containing diet (T2) among experimental groups. Major fatty acids in goat meat were linoleic acid, oleic acid, palmitic acid, and stearic acid while the content of oleic acid in meat was significantly increased in the group fed fermented grape diet. By increasing the amount of fermented grape in goat diet, L (lightness), a (redness) and b (yellowness) color parameters of goat meat were increased. From the sensory test, the meat from goat fed $30\%$ fermented grape-containing diet (T3) was evaluated the best, with higher overall acceptability of meat at higher content of fermented grape in goat feeds.

• Journal of Animal Science and Technology
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• v.54 no.3
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• pp.199-207
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• 2012

This study was carried out to investigate the effects of fermented mushroom (Flammulina velutipes) by-products on meat quality characteristics in fattening Berkshire pigs. The fermented diet mainly contained 40.0% mushroom by-products, 26.0% rice bran, and 20.0% formula feed and was fermented for 5 d. The basal diet for the control (C) was substituted with 10% (T1), 30% (T2), 50% (T3), and 70% (T4) fermented diet. Warner-Bratzler shear forces (WBSF) were significantly lower (P < 0.05) in treatments than that in C. The meat color (lightness, redness, and yellowness) was significantly lower (P < 0.05) in treatments than that in C, whereas fat color (redness and yellowness) was significantly higher in treatments than that in C (P < 0.05). The compositions of palmitoleic acid and arachidonic acid were significantly higher (P < 0.05) in T4 than that in C. The amino acid composition of longissimus dorsi (LD) and the sensory evaluation of cooked meat were not affected by diet type. In conclusion, a diet of fermented mushroom by-products increased pH and backfat color, but decreased cooking loss, WBSF, and meat color of LD in growing-fattening Berkshire pigs.

• the MEAT Journal
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• s.35 winter
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• pp.46-55
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• 2008

The microbiological and physicochemical properties of irradiated (2 kGy) or non-irradiated fermented meats processed with or without a commercial starter culture were evaluated during fermentation and aging. The pH of irradiated (2 kGy) fermented meats with starter cultures dramatically decreased during fermentation and aging (p<0.05), and the final pH was 4.25. The total aerobic counts and lactic acid bacteria counts reflected the addition of the starter culture. As the fermentation progressed, the total aerobic counts closely paralleled the lactic acid bacteria counts. The TBARS values of irradiated fermented meats increased regardless of the treatment during fermentation and aging. These results show that the irradiated(electron-beam) meat/fat resulted in the reduction of the total microbes and survives lactic acid bacteria. The use of starter cultures in meat batters post-irradiation may be useful for the production of fermented meats.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.105-113
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• 2017

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.